Serves 6

Ingredients
2 tbsps corn oil
200g lamb loin, diced
1 tbsp olive oil
half garlic, minced
80g goat cheese
250g spinach leaves
3 tbsps julienne of fresh basil
⅓ cup nut pesto
1kg pasta dough
4 cups Neapolitan sauce
salt and pepper

Method

For the filling

Heat the corn oil in a heavy saucepan and sear the lamb for about one minute over high heat, stirring occasionally until it turns brown and medium rare.

Heat the olive oil in a large sauté pan and sauté the garlic and spinach over high heat for 15 seconds, until the spinach is wilted. Transfer to a large mixing bowl, along with the goat cheese, lamb, basil, nut pesto, salt and pepper and mix well.

To make the ravioli

Lay out the pasta dough on a work surface and place about one- and-a-half tablespoons of the filling mixture in the middle of each round dough.

Moisten the edge of the dough with the corn oil. Fold the dough in half and press to seal the edges together.

Reheat the Neapolitan sauce.

Bring a saucepan of water to a boil and cook the ravioli for about two minutes, or until completely heated through.

Place the ravioli in the middle of the plate and pour the heated sauce over them.

Place the spinach at the centre of the plate and drizzle with one tablespoon pesto.

Joe Vella is an Executive chef, Hilton Malta.